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Sunday, 1 August 2010

Baked Aubergine with coriander and chilli chutney

I'm sure I've mentioned this in a previous blog entry, but there was once a time, when I would avoid eating aubergines. I did not mind eating the deep purple outer skin, but its sluggish texture, especially when undercooked grossly put me off. My mother, a fabulous cook attempted to change my mind and in some cases she did win me over. Disguising the aubergines in some cases, where she would cook it so thoroughly that it would just melt in your mouth, or deep fry them, as pakora’s (bhajis).

Now much older and more appreciative of fruit and vegetables, I am happy to cook with the aubergine myself and welcome it in my little kitchen, especially when in season. This coriander and chilli chutney is a familiar recipe for me. My mother would grow huge amounts of coriander in the garden and other than garnishing dishes, she'd often make this chutney in her granite pestle and mortar, which we'd then eat as a dip with potato chips or roti (chapatti). In this recipe the chutney is slathered in between aubergine layers. Its rather refreshing.

For the chutneyMake the coriander and chilli chutney: Put the coriander with stalks, (remove any tough ones though), minced onion, garlic and chilli into a food processor and blitz until smooth; or in a pestle and mortar and crush until smoothish. Set aside for the flavours to infuse (at least 30 minutes).

Leave the stalks attached to the aubergines. If using one large aubergine, cut in half . Then cut each length ways into 3 or 5 slices, but not right though the stalk as you want the slices to be held together. You want it to look a bit like a fan. See below. Spread the coriander and chilli between the slices and press the aubergines back tougher again. Place in a baking dish and brush gently with oil. Cover with kitchen foil and bake in over for 45 minutes, then remove foil and bake for a further 15 minutes until tender. Serve. Adapted from Leith’s Vegetarian Bible

25 comments:

Mmm I love eggplant..I always have but I think you're right, the older you get the more veggies and fruit you like. My boyfriend, on the other hand, hates eggplant but I am slowly trying to change that. I might have to make this for him, it looks wonderful. I especially like the chilli chutney!

Wonderful! And the mention of the granite mortar and pestle makes me so nostalgic! They are the best & I miss having one. I've always attempted to lug one back with me but they're just far too heavy to carry. Even the small ones :(

I love eggplant and am always looking for new recipes, your chutney looks so spicy and good, beautiful color too! I think the chutney used as a dip for potato chips could be dangerous, at least for me;-)

Mmm, delicious as usual. Thank you for your lovely and concerned comments... we are all fine, I just got so wrapped up in sorting things etc that I forgot to come back! Hope you're having a lovely summer too x

Do you know, and this seems ridiculous to me now, but I couldn't bear the thought of aubergines until about two years when Mr OC bought one home and I felt pressured into doing something with it. After that I went a bit crazy on the aubergine front, buying two a week throughout the summer. Needless to say I am a convert and we now have some growing on every available window ledge in the house!

Thank you GrapefruiT.I actually got the granite mortar and pestle from a South Asian shop in South Wales with my mother, it was imported. So if you'd like one, check out a South Asian store nearby, they may just have one for you to take home and make your own!

Thank you Dianne. The fanned out eggplant is rather effective.

Morgan. You made me giggle.I'm delighted to learn that you loooooove eggplant! I still just 'like it', but love - not yet!

Thank you Tracy. I hope this recipe will make him look at the aubergine with more inviting eyes :o)

Oh Clare,It is so so good to hear from you. Good to read that your getting 'wrapped up in other things' Hope its all good stuff!

Kath. I totally understand, it is a veg hard to win you over, especially if you've had a bad experience with it. But i am pleased to learn that Mr OC used tactics that got you to experiment with it and then eventually won you over.

I've tried growing aubegines once, not successfully I must add. I do hope yours do well!

Thank you so, So much Lizzie for your lovely comment. You are so right, aubergine is rather versatile, something I learned a little late, but bette than never.

freerangegirl. Funny you mention being converted since having cypriot aubergine salad. One of my pleasant eating experiences with aubergine was in Turkey and it was an aubergine salad. I wonder if they are similar!.

I am so pleased that you made the 'chickpea and Kale pies' and enjoyed them. Thank you so much for letting me know. Did you add tomatoes as suggested?!

Thank you so, So much Emily. For your lovely, lovely comment.

Thank Johanna GGG. Yes, the aubergine has not won everyone over. Maybe the aubergine pakoras will.

Please do try the aubergine pakoras, just make pakoras as you normally would, and then add a little spinach, cubed or sliced potatoes and thinly sliced aubergine. Delicious.

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A Welsh Vegetarian Blog: showing the versatility of vegetables by sharing and creating delicious platefuls of food inspired by the many diverse 'ethnic' world cuisines from sweet to savoury!
I have over 1000 vegetarian and vegan recipes. Please explore my culinary blog space.